Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.

Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”

This recipe and video covers a
type of cooking known as Sous
Vide. It's French and means
cooking under vacuum in a Water
bath. This technique has become
a common use in many high end
restaurants. The benefits to
using this technique are
consistency, flavor, tenderness
without over cooking.

The meat is placed in a vacuum
bag with seasoning etc. then
vacuumed and sealed. The meat is
then placed in a hot water bath
130- 135 degrees F or so and
cooked for a long duration. 2 to
72 hours depending on the cut of
meat. In this case 6.5 hours.
Since there is no air present
during the cooking process, the
meat becomes more flavorful.
So lets get to cooking!

I started by pre heating my Sous
Vide water bath to 134 Degrees
F.

I then trimmed two 2 3/4 lbs.
Tri Tip roasts. Seasoned the
Tri Tip
on both top, bottom and sides
with coarse ground black pepper
and Sea Salt.

Next I fired up the
Amaze-N-Tube-Smoker filled half
way up with Bear Mountain
Cascade Alder pellets. Once the
cold smoke is rolling place
the meat in the smoker (no
heat) just cold smoke. Allow
the meat to bask in the Alder
smoke for 1.5 hours. Ambient
temperature outside was 46
degrees. Keep in
mind if you do this in hotter
temperatures you may want to
reduce the smoke time to avoid
food safety issues.

Once the meat has cold smoked
for the 1.5 hours,
sprinkled on some more Sea Salt,
coarse ground black pepper,
onion powder and garlic powder
to taste. Next then placed them into vacuum
sealer bags. Apply vacuum removing all air
and then sealed the bags.

In this case I used the
Vacmaster Pro 305 which is an
excellent commercial grade
vacuum Sealer. Once sealed I
placed the bags into the 134
degree F water bath to cook for
6.5 hours.

Once the Tri Tip have been in
the water bath for
the 6.5 hours, remove them from the
water. Cut open the bags and
drain the meat juices into a cup
or bowl. The juices retained
will be used as Au-Jus for
dipping. Pat dry the meat
with a paper towel. Sprinkle on
a little more sea salt and
coarse ground black pepper.

Next its time to sear the meat.
This can be done in a heated a skillet on high
or in this case on a grill. I'm
using the Yoder YS640 heated to
500 degrees F with Grillgrates,
Seared for
one 1 1/2 minutes per side. Once the steaks are
seared quickly flip on all sides.
As you flip the steaks this is a
great time to mop on some garlic
butter. I melted 1.2 stick
salted butter and added a clove
of minced garlic. Once done let
stand 10 minutes, slice and
serve. Don't forget to pour the
Au-Jus into a small bowl for
dipping.

That's it! You should have two
super moist and tender Tri Tip evenly cooked from
edge to center. Full of flavor. Enjoy!

Beef doneness chart for
adjusting temps to your liking.
Consult Sous Vide guides for
cooking under 130 degrees as
your cook times will have to be
reduced to avoid food safety
issues.